Hazelnut Chocolate Chip Tiramisu
There’s this ongoing joke in the Italian community about Panettone being the gift that keeps on giving. If you give one to a friend at Christmas, expect it to be re-gifted back to you at Easter. Eating it right out of the package is awesome, and so is toasting it a little beforehand (an excellent home fragrance), but you can also use it in this recipe, and then bring it to the re-gifter’s pot luck.
- Slice the panettone into half inch strips (to fit in your preferred serving dish). Set them aside to dry out a little.
- In the bowl of a stand mixer, fitted with the paddle attachment, beat a teaspoon of coffee liqueur, the egg yolks, and the sugar together on high until it doubles in size and takes on a glossy ivory colour. Stream in two tablespoons of espresso, and slowly add in the mascarpone to incorporate.
- In a clean, separate bowl, beat the egg whites until they form stiff peaks. Gently fold into mascarpone mixture.
- Mix the coffee liqueur into the espresso.
- Now form an assembly line to build your tiramisu: place one layer of panettone, moisten with a spoonful of boozy espresso, add a drizzle of nocciolata spread and top with mascarpone mixture. Make one more layer and chill in the fridge for at least 2 hours.
- Top with a dusting of cocoa powder and some toasted hazelnuts.
Tip: For a more efficient assembly, transfer the nocciolata spread to a piping bag (a sealable sandwich bag will do in a pinch) and the coffee to a squeeze bottle.